Yield: 6 servings
Measure | Ingredient |
---|---|
1 pounds | Sirloin steak -- 1/4 in. |
\N \N | Strips |
3 tablespoons | Cooking oil |
2 tablespoons | Lemon juice |
1 teaspoon | Dried oregano |
2 tablespoons | Cooking oil -- divided |
½ medium | Onion -- sliced |
1 medium | Sweet red peppers -- sliced |
\N \N | Thin strips |
8 eaches | Flour tortilla -- shells, |
\N \N | Or flank steak trimmed and |
\N \N | Cut across -- the grain |
1 \N | Clove garlic -- minced |
¼ teaspoon | Salt |
¼ teaspoon | Pepper |
\N \N | Warmed |
2 eaches | Avocados -- siced |
\N \N | Salsa |
\N \N | Sour cream |
MARINADE
FAJITAS
In a small bowl, combine all marinade ingredients; toss with beef.
Cover refrigerate 3-6 hours or overnight. stirring several times.
Drain meat before cooking. In skillet, heat 1 tablespoon oil. Saute onion and pepper until crisp-tender; remove from pan. Add remaining oil and saute meat until no longer pink, about 4 min. Add vegetables to pan and heat through. To serve, place a spoonful of meat/vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream. Roll tortilla around filling. Yield: 4 to 6 servings.
Recipe By : Country Woman